This is similar to my earlier baked pork chop rice, except that this is much healthier, as I have replaced the fried pork chop with grilled zucchini and eggplant.
Cooked rice (enough for 3) - cook the rice in stock and stir in 1 tbsp fried shallots
2 slices of cheese + a handful of grated cheese
2 tomatoes, cut into small cubes
1 zucchini (3/4 cut into thin slices, 1/4 cut into cubes)
1 eggplant (3/4 cut into thin slices, 1/4 cut into cubes)
2 pieces of sun-dried tomatoes, chopped
1 cup tomato puree
1 onion, chopped
3 cloves garlic, chopped
Salt & pepper to taste
1 stalk spring onion, chopped (for garnish)
1) Prepare the tomato-based sauce: Heat up a sauce pot over medium heat. Add a little oil and stir fry the chopped onion and garlic. Add in the chopped zucchini, eggplant and tomatoes. Cook the vegetables till slightly soften. Add in the sun-dried tomato and tomato puree. Add about 3/4 cup water, bring to boil and simmer over medium-low heat for about 20 minutes. Add salt/pepper to taste and set aside.
2) For the sliced zucchini and eggplant: Rub a little cooking oil and a pinch of salt/pepper onto the sliced vegetables to prevent them from turning brown. Heat up a grilling pan till very hot (no need to add oil). Place the sliced zucchini/eggplant on the hot grilled pan to brown on both sides. Remove and set aside.
3) Place the cooked rice in a lightly-oiled baking dish. Pour about 1/3 of the tomato sauce over the rice. Place the grilled zucchini and eggplant on top, follow with 2 slices of cheese. Pour in the remaining sauce and sprinkle a handful of grated cheese on top. Bake in preheated oven at 180C for about 15 minutes. Garnish with chopped spring onion and serve hot.